Fiona’s potato cake recipe
Whenever I make mashed potatoes I make a double amount so as to have enough left over to make potato cakes. Usually, my potato loving partner sniffs out the remains, however carefully I have hidden them. It’s my fault entirely. I tend not to announce future culinary plots and plans. But this week I did. “I’ll cook tomorrow and make you potato cakes, if there is any mash left.” The uplifted arm dropped and the saucepan lid was replaced immediately. Potato cakes are easy to make and are real comfort food and somehow a bit...
read moreEasy Mashed potato (no lumps guaranteed)
Where would I be without my potato ricer? If Danny makes mashed potato he pounds away with an old fashioned potato masher. I used to do the same and however long I spent, there were always lumps. D was polite and ate them but I always felt that secretly he was thinking that his were far better. And they were. Rising to the challenge, I secretly asked around for a solution. Some friends used a masher, some took this a step further. They mashed and then applied an electric whisk to the pot. Additions of butter, milk and cream were complex extra...
read moreSunday Roast: How To Make Perfect Crispy Roast Potatoes in Goose Fat recipe
Good potatoes make decent roast potatoes. Great crispy roast potatoes are cooked in goose fat. We discovered this when we had a surfeit of goose fat knocking about in the fridge. Until a month ago, I used to feel a bit guilty about using goose fat. Even so, I secretly looked forward to the highlight of the Sunday roast – crisp, soft centred, irresistible, golden roast potatoes. Imagine my delight last month when I discovered that goose fat is the healthiest of animal fats. It’s high in healthy mono and polyunsaturated fatty acids...
read moreThe best crispy baked potatoes that I’ve ever tasted
These poatoes in their jackets are superb. This simple recipe must be the fastest, easiest and tastiest base for any busy midweek meal. Pop them in the oven and forget about them for an hour. I’ve cooked baked potatoes for years and they’re definitely comfort food for me. It took me ages to twig that the secret of great baked potatoes is in the skin. The timing in this recipe is as important as the spicy rub. To eat them at their crispiest they mustn’t hang about in the oven past their cooking time as this softens their...
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